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Chicken tikka with couscous and mint yoghurt
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Speedy and tasty dish with refreshing mint-yogurt dressing.
Ingredients:
  • 8 chicken thigh cutlets
  • 60g (1/4 cup) tikka masala curry paste
  • 1 x 165g can coconut milk
  • 250ml (1 cup) natural yoghurt
  • 250.00 ml firmly packed mint leaves
  • 62.50 ml firmly packed coriander leaves
  • 2 shallots, ends trimmed, thinly sliced
  • 1 small garlic clove, crushed
  • 1 tsp finely grated fresh ginger
  • 1 x 200g pkt Spice Sensation Cous Cous
  • Fresh mint leaves, extra, to serve
Instructions:
  • Preheat your oven to 210°C. Line a baking tray with foil and place a wire rack on top.
  • Make four 1cm-deep cuts on the top of each chicken thigh. Mix the chicken with curry paste and coconut milk in a bowl. Transfer chicken to a wire rack and bake in the oven for 20 minutes, or until fully cooked.
  • Combine yoghurt, mint, coriander, shallot, garlic, and ginger in a food processor until smooth. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate.
  • Cook the couscous according to the instructions on the package.
  • Serve the couscous and chicken in individual dishes, then drizzle with the yogurt mixture and garnish with fresh mint leaves before serving hot.

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